Winter citrus-persimmon salad with pomegranate, arugula, and feta cheese (quick) - photo 1
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Winter citrus-persimmon salad with pomegranate, arugula, and feta cheese (quick)

Cold Dishes Salads 25 min Easy 44 wyświetleń ~52.80 PLN - (0)
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Description

A colorful, seasonal cold salad combining sweet and sour citrus fruits and kaki (persimmon) with refreshing fennel, juicy pomegranate seeds, crunchy walnuts, and creamy feta based on young arugula. The dish is quick to prepare (about 20–25 minutes), visually striking due to the contrast of colors (green leaves, orange citrus segments, red pomegranate seeds), and balanced in flavor — the acidity of the citrus and dressings is complemented by the sweetness of the kaki and honey, along with the salty feta. Perfect as a light lunch, an appetizer for a party, or an elegant snack for winter gatherings; it pairs wonderfully with sourdough bread or crunchy toasts.

Ingredients (15)

Servings:
4
  • Arugula and young kale mix 120 g
  • Kaki (persimmon) 1 szt.
  • Orange 1.5 szt.
  • Pomegranate seeds 100 g
  • Fennel 200 g
  • Feta cheese 120 g
  • Walnuts 50 g
  • Extra virgin olive oil 3 łyżki
  • Honey 30 ml
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Avocado 0.8 szt.
  • Microgreens or sprouts (mix) 30 g
💰 Szacowany koszt dania: ~52.80 PLN (13.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash and dry the arugula and young kale mixture thoroughly in a salad spinner or by patting with paper towels. Remove the tough stems if they are large. Transfer to a large, dry bowl where you will mix the salad.

Ingredients: Arugula and young kale mix
Use a salad spinner or a kitchen towel to thoroughly dry — excess water will dilute the dressing. The best bowl is a large bowl with a diameter of 26 cm and a non-slip bottom.
2

Peel the oranges with a knife: cut off the top and bottom, stand them on a cutting board, and slice off the skin from top to bottom to remove the white pith. Then, over a small bowl, cut along the membranes to remove the segments ("supreme") so that only the flesh of the segment remains. Collect the juice in a separate bowl — you will use it for the dressing.

Ingredients: Orange
Use a sharp, narrow paring knife and a stable cutting board. Work over a small bowl to catch the juice that will add flavor to the dressing.
3

Slice the kaki (persimmon) into thin slices: cut the fruit in half, then slice the halves into thin half-moons. Remove any hard parts near the stem if they protrude.

Ingredients: Kaki (persimmon)
Use a sharp fruit knife and a stable cutting board. Soft persimmons are easy to cut — hold them gently to avoid squishing.
4

Cut the fennel in half lengthwise, remove the tough ends, and then slice it thinly into half-moons (about 2–3 mm). Separate the slices with your fingers so that they are loose and do not stick together in larger pieces.

Ingredients: Fennel
Use a mandoline or a sharp knife; the mandoline will speed up the process, but be careful. Thin slices provide a pleasant crunch and a delicate anise flavor.

Toasting nuts

5

Heat a dry skillet over medium heat. Add the walnuts and toast for 3–4 minutes, shaking the skillet every few seconds, until they start to smell nutty and slightly darken at the edges. Set aside to cool, then chop lightly with a knife into uneven pieces.

Ingredients: Walnuts
Use a flat pan with a diameter of 20–24 cm. Do not add any fat. Be careful, as the nuts can easily burn — if you smell smoke, reduce the heat immediately.

Dressing

6

Pour 45 g of olive oil into a jar or small bowl, add 30 g of citrus juice (freshly squeezed orange juice from step 2 and 30 ml of lemon juice), 30 g of honey, and 10 g of Dijon mustard. Add 2 g of salt and 1 g of freshly ground pepper. Close the jar and shake vigorously or use a whisk until the ingredients are combined and a slightly creamy emulsion forms (about 20–30 seconds).

Ingredients: Orange, Extra virgin olive oil, Honey, Dijon mustard, Lemon juice, Salt, Ground black pepper
Use a jar with a lid for easy emulsification or a hand whisk and a bowl. Check the taste — the dressing should be distinctly acidic with a subtle sweetness; if it's too sour, add 1–2 g of honey.

Assembly and serving

7

In a bowl with arugula and kale, add thinly sliced fennel, orange segments, persimmon slices, and 100 g of pomegranate seeds (you can use the rest for decoration). Gently mix the ingredients with your hands or two large spoons to evenly distribute the fruits and vegetables.

Ingredients: Arugula and young kale mix, Kaki (persimmon), Orange, Pomegranate seeds, Fennel
Gently mix to avoid crushing the orange segments and releasing juice. Wooden or silicone tools are best, as they won't damage the leaves.
8

Drizzle the salad with the prepared dressing — start with half the amount of dressing (about 40–50 g), gently mix and taste; add the rest if needed. Sprinkle the crumbled feta evenly (120 g in total, but break into smaller pieces when serving), top with toasted walnuts and the remaining pomegranate seeds.

Ingredients: Pomegranate seeds, Feta cheese, Walnuts, Extra virgin olive oil, Honey
Apply the dressing gradually to avoid soaking the lettuce. If you are using avocado (optional), add it last, sliced, to prevent it from darkening.

Finishing

9

If you are using avocado, peel it, remove the pit, slice it, and arrange it on top of the salad. Add microgreens or sprouts for decoration (optional). Serve immediately to keep the leaves fresh and crunchy.

Ingredients: Avocado, Microgreens or sprouts (mix)
Cut the avocado just before serving to avoid browning — drizzle with a little lemon juice if you want to extend freshness.

Portioning

10

Divide the salad onto 4 plates so that each has an equal share of leaves, citrus segments, pieces of persimmon, feta, and nuts. For aesthetics, leave some pomegranate seeds and a few nuts on top of each portion.

Ingredients: Arugula and young kale mix, Kaki (persimmon), Orange, Pomegranate seeds, Feta cheese, Walnuts
Use a large flat serving plate to arrange the ingredients expressively — this dish should look like a palette of colors.

Fun Fact

💡

Kaki, or persimmon, has been cultivated in China for over 2000 years; its sweetness and vibrant color make it a great substitute for summer fruits in winter salads.

Best for

lekki lunch przyjęcie zimowe świąteczne kolacje jako przystawka

Tips

🍽️ Serving

Serve immediately after assembling to keep the leaves crispy. You can serve with a slice of warm sourdough bread or a thin toast with garlic butter. If preparing in advance, keep the dressing separate and drizzle it over the salad 1–2 minutes before serving.

🥡 Storage

The salad tastes best right away. If you need to store it: keep the ingredients separate (leaves and fruits in the fridge in a dry container, dressing in a jar). The ingredients can be prepared up to 24 hours in advance, but once combined, the leaves will wilt after a few hours.

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Comments (1)

P
Pichcik 7h ago

:)

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